My meal plans have always had a sharp focus on dinner recipes, but I often get asked about planning for breakfast and lunch too. My truth is that I keep a few basics on hand for breakfast (think: eggs, oatmeal, yogurt) and then plan for leftovers from Sunday dinner or meal prep and from meals through the week for breakfast and lunch. Yes, I totally serve my kids dinner for breakfast — and mostly they love it.
This week's meal plan is all about basic dinners that make lots of leftovers that can do double duty as breakfast and lunch throughout the week.
Welcome to This Week's Meal Plan
Planning my weekly meals is a habit I enjoy. Since I'm frequently asked by friends and family what I'm cooking for dinner each week, I thought it'd be useful to share my weekly meal plan here. Whether you're just learning to meal plan and looking for a real-life example of how this works or you're an old pro on the hunt for inspiration, here's a peek at how I'm feeding my family this week.
New to meal planning? Start here.
Monday: Easy Spanish Tortilla with Simple Arugula Salad
A Spanish tortilla falls somewhere between a frittata and a casserole, and for those reasons it's simple and delicious. This big-batch version will feed the four of us for dinner on Monday with a simple side salad. Buy extra arugula and Parmesan that this salad calls for because we're going to use them throughout the week. The leftover Spanish tortilla will make for incredible grab-and-go breakfasts for the rest of the week.
The plan for Tuesday dinner is to make a double batch of these black beans, which we will eat with tortillas, avocados, and plantains for dinner. Then the leftover black beans can be made into 10-minute tacos for lunch or topped with an egg and leftover avocado for breakfast.
Wednesday: Sirloin Steak Sandwiches
My husband is low-key obsessed with this recipe, which means he's happy to cook this recipe regularly. We will skip the sirloin in favor of a two-pound flank steak that came in our beef share. It will give us lots of leftovers to eat along with tomorrow night's dinner. That extra arugula? Use it here too.
Truthfully, I plan to prep a double batch of this salad on Sunday so that we can eat it throughout the week. We'll have leftovers of the orzo salad (made with that arugula instead of spinach) Thursday with leftover steak from the night before. If the salad is completely gone, I'll turn the leftover steak into steak salads using the arugula and any leftover roasted squash.
Friday: Veggie Supreme Pizza
This pizza is also getting the leftover treatment. Leftover peppers from Tuesday's black beans, butternut squash, arugula, and thinly sliced red onion will top this sheet pan pizza to wrap up the week with a win.